Recipe: Vanilla Speculoos Panna Cotta

Name: Vanilla Speculoos Panna Cotta
Prep time: 15 min
Total time: 255 min
Yield: 6 servings
Cuisine: French
Ingredients: 3.2 cups (75 cl) of liquid heavy cream; 4.25 oz (120 g) of sugar; 3 gelatin sheets; 2 vanilla pods; speculoos to crumble

By philo18 4.3/5 (12 reviews) · 🍳 24 made it

Prep 15 min

Rest 4h

Total 4h15

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

3.2 cups (75 cl) of liquid heavy cream
4.25 oz (120 g) of sugar
3 gelatin sheets
2 vanilla pods
speculoos to crumble

Step-by-step directions

Soak the gelatin sheets in cold water.
In the meantime, heat the cream with the split vanilla pods
add the sugar and let it infuse for 10 minutes.
Filter your preparation and add the gelatin sheets
pour into glasses and let cool, refrigerate for at least 4 hours
Put the speculoos on top and serve

Chef Patrick's Comment

Nice simple recipe, perhaps the addition of crushed and toasted hazelnuts mixed with the mixture would have brought a little texture to bite into.

Also explore

Speculoos Panna cotta Sweet verrines Vanilla dessert Frozen Dessert

Wine Pairing

Sauternes South-West France Coteaux du Layon Loire Valley

Explore all French wines ›

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60-65°C 50-55°C 40-45°C

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Continue exploring

You enjoyed this recipe of vanilla speculoos panna cotta? Discover other recipes of entremets, or browse the desserts category. This dish pairs well with Sauternes and Coteaux du Layon.

Desserts entremets Speculoos Panna cotta Sweet verrines Vanilla dessert Frozen Dessert Sauternes Coteaux du Layon